Christmas Carbonara with Brussel Sprouts and Prosciutto
This easy carbonara can be whipped up for a winter weekday evening, loaded with crispy brussel sprouts and fresh parsley.
Servings: 6 large bowls
Calories: 500kcal
Cost: $20
Equipment
- large pot
- large, shallow serving bowl
- cutting board
- sharp knife
- medium frying pan
Ingredients
- 2 eggs at room temperature
- ¼ cup Pecorino Romano cheese grated
- ¼ cup parmesan cheese grated
- 1 lb spaghetti
- 4 tbsps extra virgin olive oil
- ¼ lb prosciutto or pancetta cubed or sliced
- 2 cloves garlic peeled and minced
- ½ cup dry white wine (like pinot grigio)
- 1 handful parsley coarsely chopped
- 1 pinch salt and pepper
- ½ lb brussel sprouts halved or quartered
- 1 pinch red pepper flakes
Instructions
- Bring a large pot of water to a boil. Meanwhile, break two eggs into a warm, large and shallow bowl (like a lasagna dish!). Mix them together with ¼ cup of Pecorino Romano and ¼ cup of grated parmesan. Set aside.
- Salt the boiling water and throw in the spaghetti. Cook until al dente, 7-9 minutes.
- While the pasta is cooking, warm the 4 tablespoons of olive oil in a medium frying pan over medium heat. Add the brussel sprouts and sprinkle in a pinch of salt and pepper. Cook for 6-7 minutes, until the sprouts are starting to crisp and brown. Add the garlic and prosciutto, and continue to cook for 4-5 more minutes. Add the ½ cup of white wine and continue to sauté until the wine reduces by half.
- Drain the pasta, leaving a bit of water clinging to it. Add the noodles straight to the bowl with the eggs, and toss the noodles quickly. The egg mixture will quickly cling to the noodles, so be sure to get them evenly coated!
- Pour in the brussel sprouts and prosciutto mixture onto the the spaghetti and toss. Top the bowl with the chopped parsley, red pepper flakes, and salt and pepper to taste. Enjoy!